Characteristics Of Gels Research Articles

Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high-temperature sterilization.

The gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F0 values of 3-7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation. Increased sterilization intensity significantly reduced the quality characteristics of surimi gel. Compared to the gel without sterilization treatment, when the sterilization intensity was increased to 7 min, the gel strength of the groups treated at 115 °C, 118 °C, and 121 °C decreased by 68.35%, 51.4%, and 51.71%, respectively, and the water-holding capacity decreased by 24.87%, 16.85%, and 22.5%, respectively. The hardness, chewiness, and whiteness of the gel also significantly decreased, and the changes in these indicators all conformed to a first-order kinetic model. Activation energy of 291.52 kJ mol-1 highlighted gel strength as the least heat-resistant. At equivalent sterilization intensities, 115 °C exhibited the poorest gel quality, followed by 121 °C, with 118 °C showing relatively better gel quality. Increased T22 and decreased PT22 suggested heightened water mobility and transition of immobilized water within the gel into free water. Protein degradation, weakened disulfide bonds and hydrophobic interaction, and protein conformation changes collectively led to a rough and incoherent gel network structure with large fissures, as verified by the results of scanning electron microscopy. Correlation analysis indicated potential for precise control over surimi gel quality by modulating physicochemical attributes. The outcomes may be beneficial to improve the production and quality control of ready-to-eat surimi-based products. © 2024 Society of Chemical Industry.

Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition

Protein emulsion gels, as potential novel application ingredients in the food industry, are very unstable in their formation. However, the incorporation of sour substances (phosphoric acid, lactic acid, acetic acid, malic acid, glutamic acid, tartaric acid and citric acid) would potentially contribute to the stable formation of whey protein isolate (WPI) emulsion as well as its gel. Thus, in this work, physical stability of seven acid-treated WPI emulsions, and microstructures, rheological properties, water distribution of its emulsion gels were characterized and compared. Initially, the absolute zeta-potential, interfacial protein adsorption, and emulsifying characteristics of acid-induced WPI emulsions were higher in contrast to acid-untreated WPI emulsions. Moreover, acid-induced WPI emulsions were thermally induced (95 ℃, 30 min) to form its emulsion gel networks via disulfide bonds as the main force (acid-untreated WPI emulsions were unable to form gels). High-resolution microscopic observation revealed that acid-induced WPI in emulsion gel network showed the morphology of aggregates. Dynamic oscillatory rheology results indicated that acid-induced emulsion gel exhibited highly elastic behavior and its viscoelasticity was associated with the generation of protein gel networks and aggregates. In addition, PCA and heatmap results further illustrated that malic acid-induced WPI emulsion gels had the best water holding capacity and gel characteristics. Therefore, this study could provide an effective way for the foodstuffs industry to open up new texture and healthy emulsion gels as fat replaces and loading systems of bioactive substances.

Comparative Analysis of Gracilaria chouae Polysaccharides Derived from Different Geographical Regions: Focusing on Their Chemical Composition, Rheological Properties, and Gel Characteristics.

Polysaccharides derived from diverse sources exhibit distinct rheological and gel properties, exerting a profound impact on their applicability in the food industry. In this study, we collected five Gracilaria chouae samples from distinct geographical regions, namely Rizhao (RZ), Lianyungang (LYG), Ningde (ND), Beihai (BH), and a wild source from Beihai (BHW). We conducted analyses on the chemical composition, viscosity, and rheological properties, as well as gel properties, to investigate the influence of chemical composition on variations in gel properties. The results revealed that the total sugar, sulfate content, and monosaccharide composition of G. chouae polysaccharides exhibit similarity; however, their anhydrogalactose content varies within a range of 15.31% to 18.98%. The molecular weight distribution of G. chouae polysaccharides ranged from 1.85 to 2.09 × 103 kDa. The apparent viscosity of the LYG and BHW polysaccharides was relatively high, whereas that of RZ and ND was comparatively low. The gel strength displayed a similar trend. BHW and LYG exhibited solid-like behavior, while ND, RZ, and BH demonstrated liquid-like characteristics at low frequencies. The redundancy analysis (RDA) analysis revealed a positive correlation between the texture profile analysis (TPA) characteristics and anhydrogalactose. The study could provide recommendations for the diverse applications of G. chouae polysaccharides derived from different geographical regions.

Producing Gel With Various Ingredients: a Review

<p><strong>Abstract.</strong> Unhealthy fat choices in diets are linked to obesity and other health problems. The food industry faces a challenge to develop low-fat products that maintain desirable textures and functionalities. Food gels, semi-solid materials formed by small molecules or large organic molecules that can hold liquids, offer a promising approach for replacing fat in various food applications like yogurt, ice cream, and cheese. This review discusses recent research on: Types of biopolymers used for fat substitution in gels, including proteins, polysaccharides, and their combinations. The importance of rheological studies in understanding the characteristics of these fat-substituted gels. How manipulating rheological parameters can influence the texture and properties of food products.</p><p><strong>Keywords:</strong> </p><p align="left">Gel, Rheology, Fat, Protein, Polysaccharide</p>

Synthesis of Modified Nano-Hydrotalcite Clay by Micellar Method and Its Application as Gel-like Crude Oil Flow Improver.

The network formed by wax precipitation at low temperature and colloid asphaltene at high temperature leads to poor fluidity of heavy oil, and the gelling characteristics of crude oil lead to pipeline blockage, which affects the exploitation, transportation and refining of crude oil. This work prepares a series of cationic surfactant-modified nano hydrotalcite (CSNH) to weaken the network structure and enhance the fluidity of the crude oil by the interaction of organic and inorganic functional groups on the CSNH surface and the components of the crude oil. The results show that CSNHs can all reduce the viscosity of crude oil from different oilfields, among which BTNH can reduce the viscosity of Yanglou (YL) crude oil by 98.8% (31 °C) and depress the pour point by 16.0 °C at most. In the investigation of the universality of crude oil, the modified hydrotalcite was applied to the mixed crude oil (CQH) of Changqing Oilfield, the crude oil (J76) of Jidong Oilfield, the high pour point oil (GN) of Huabei Oilfield, and the crude oil (HQ) of Tuha Oilfield. The viscosity reduction rates were 53.2%, 86.2%, 42.7%, and 63.8%, respectively. The characterization of this nano material confirms the modification of quaternary ammonium cationic surfactant on the surface, resulting in a smaller particle size, and the nano particles are stable under conventional conditions. The mechanism of viscosity and pour point reduction in crude oil by BTNH was discussed by DSC and optical microscopy analysis. The OH- and long-chain alkyl groups on the BTNH surface may interact with the resins, asphaltene and wax through hydrogen bonding and co-crystal, weakening or dispersing their aggregates, thereby improving the fluidity of crude oil. Finally, a cost evaluation was conducted on BTNH, providing useful support for subsequent promotion and application.

Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)

This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion’s head. The water-holding capacity (WHC), gel and rheology characteristics, and protein conformation were assessed. The results indicated that extending the ultrasound treatment time and elevating the quinoa protein content caused conspicuous improvements (P<0.05) in the cooking yield, WHC, textural characteristics, color difference, and salt-soluble protein (SSP) solubility of the meatballs. Furthermore, the structural alterations induced by the ultrasound treatment combined with quinoa protein addition included enhancement in β-sheet, β-turn, and random coil structure contents, along with a red-shift in the intrinsic fluorescence peak. Additionally, the storage (G’) and loss modulus (G’’) of the raw meatballs significantly enhanced (P<0.05), indicating a denser gel structure in parallel with the microstructure. In conclusion, the findings demonstrated that ultrasound combined with quinoa protein enhanced the WHC and texture properties of Chinese style reduced-salt pork meatballs by improving SSP solubility.

Effect of different types of pectin on the physicochemical, rheology, and sensory properties of low-fat yogurt

Abstract Low-fat yogurt has been defined to contain fat content of not more than 2.0 percent as per The Code of Federal Regulations, FDA, U.S. Nevertheless, the reduced fat content affects the physicochemical properties of yogurt by weakened texture, poor body, syneresis, and sensory quality. This is due to fat globules that govern the protein linkages that are responsible for the yogurt’s texture and firmness. The objectives of this study are to evaluate the physicochemical, rheology properties, and to determine the sensory properties and overall acceptability of low-fat yogurt enriched with different types of pectin. Pectin helps improve the gel characteristics, rheology, and microstructure of set yogurt through interactions with the casein network. Two different types of pectins are used which are low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP). For each type, two different concentrations were used which are 0.5% and 1.0% for both types of pectin. Analysis such as pH measurement, titrable acidity, color measurement, water holding capacity measurement, syneresis measurement, viscosity measurement, microbial analysis, and scanning electron microscopy were conducted. The results from the analysis above were subjected to two-way ANOVA and post hoc Tukey’s test. The addition of LMP (0.5% and 1.0%) showed a positive effect on the quality of yogurt with primary attributes compared to the pectin added with HMP and control sample. In conclusion, the low-fat yogurt had a positive effect due to the enrichment of the pectin. Sample 4 which is the low-fat yogurt with 1.0% of LMP showed better properties compared to other samples.

In situ Gels for Periodontitis: An Overview

ABSTRACT A successful approach for periodontitis treatment is in situ gel administration, which delivers medication to the site of infection in a controlled and continuous manner. Researchers used components such as zein, borneol, piperine, and curcumin to create a formulation. The formulations demonstrated antimicrobial effects and were designed to target the inflammatory condition associated with dysbiosis in periodontitis. Polymers such as gellan gum, alginic acid, xyloglucan, pectin, chitosan, poly (D Lactic acid), poly (DL-lactide co glycolide), and polycaprolactone are commonly used polymers to prepare the In situ gel formulation , which enables prolonged medication and Controlled release. In the presence of ions, alginic acid gels are biocompatible. Whereas pectin gels are used in the presence of calcium ions, xyloglucan gels are used in response to temperature fluctuations. To increase the efficacy of the treatment, the studies sought to enhance gel characteristics such as gelation temperature, thickness, and drug release rate. The improved formulations showed anti-inflammatory solid effects and efficient drug delivery for periodontal conditions by significantly reducing pocket depth, plaque, and gum inflammation. The direct application of in situ gels offers targeted delivery, few side effects, and self-administration; the review focuses on the benefits, advantages, and disadvantages of in situ gel administration for periodontitis, as well as the characteristics of tooth physiology, preparation techniques, and polymers and biomarkers used. Assessments of in situ gels: To significantly improve periodontitis treatment, future research should focus on clinical studies to contribute substantially to periodontitis treatment.

A Literature Review On the Formulation, Characterization, and Stability of Cinnamomum burmannii Emulgel Extract as an Antioxidant and Sunscreen

Emulgel is a pharmaceutical formulation that integrates the characteristics of both emulsions and gels, resulting in a semisolid product. The utilization of emulgel formulations has been shown to enhance the efficacy of drug delivery by facilitating deeper skin penetration and subsequently augmenting its pharmacological activity. The antioxidant and sunscreen properties of cinnamon bark extract make it suitable for incorporation into an emulgel formulation. Variations in the concentration of extracts and gelling agents can have an impact on the physical properties, stability, and pharmacological efficacy of the emulgel. The objective of this review is to ascertain the optimal concentrations of extracts and gelling agents in emulgel formulations for enhanced efficacy. The employed methodology entails conducting a comprehensive review of scholarly articles pertaining to emulgel formulations containing cinnamon bark extract. These formulations encompass a range of concentrations of both the extract itself and gelling agents, while also possessing antioxidant and sunscreen properties. The formulation that is recommended is one that satisfies the criteria pertaining to its physical attributes, stability, and pharmacological efficacy. The emulgel formulation that best meets the specified criteria consists of a 1% concentration of cinnamon bark extract in combination with the gelling agent Viscolam MAC 5%.

Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch.

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods.

Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin

Based on the three typical gels under KCl substitution groups, the effect of partial substitution of NaCl by KCl (groups: T 1:0.6 M NaCl; T 2: 0.3 M NaCl +0.3 M KCl; T 3: 0.2 M NaCl +0.4 M KCl; T 4:0.6 M KCl) on the aggregation behavior and gel characteristics of myosin was evaluated. The significant changes in hydrophobicity and sulfhydryl content (P < 0.05) indicate KCl substitution enhances myosin aggregation through hydrophobic interactions and disulfide bonds. According to Ca2+-ATP, scanning electron microscopes (SEM) and the rheological results, T2 had a smoother network structure at about 75 °C. Noticeably, T3 had high water holding capacity (WHC), but its gel had some visible cavities. T4 had a gel structure with several irregular aggregates due to a greater aggregation rate. Thus, appropriate partial substitution of NaCl by KCl could enhance beef myosin gel properties and heat-induced aggregation behavior

Improvement of the Rheological Behavior of Viscoelastic Surfactant Fracturing Fluids by Metallic-Type Nanoparticles.

The use of nanotechnology in the field of acidizing, particularly in fracturing fluids, has garnered significant attention over the past decade. Viscoelastic surfactants (VESs) are utilized as one of the most effective fracturing fluids, possessing both elasticity and viscosity properties. These fluids are crucial additives in acidizing packages, enhancing their performance. However, various factors, such as salinity, temperature, pressure, and concentration, can sometimes weaken the efficacy of these fluids. To address this, the integration of nanoparticles has been explored to improve fluid retention in reservoirs and enhance the efficiency. This study focuses on investigating the impact of the main metallic-type nanoparticles on the rheological behavior of VES fluids. Iron oxide, magnesium oxide, and zinc oxide nanoparticles were utilized, and the microscopic-scale rheological behavior of the fluids was thoroughly evaluated. The highest performance for enhancing fluid gelation, stability, and rheological characteristics of VES fluids was found for Fe2O3 nanoparticles at an optimum concentration of 500 ppm. At this concentration and shear rate of 100 s-1, the viscosity of the fluid reached 169.61 cP. For iron oxide nanoparticles at a concentration of 500 ppm, by increasing the temperature from 25 to 85 °C, the gelation state of the fluid increased from 7 h and 50 min to 17 h and 45 min. This improvement is attributed to their high surface area and the increased density of entanglement points within the micelles, leading to a more interconnected structure with enhanced viscoelastic properties. Furthermore, iron oxide nanoparticles significantly enhance gelation by physically connecting the micelles, thereby improving stability and structure. The absorption of surfactant molecules by the nanoparticles additionally contributes to micelle reconstruction and shape alteration. The presence of iron oxide nanoparticles helps maintain the gel structure even at elevated temperatures, preventing rapid viscosity decrease. Our findings may provide new insights for development of high-performance, economical, and environment-friendly fracturing fluids used in well stimulation operations.

Preparation and Rheological Properties of the PVA/CMC/Gel Composite for Mining.

A composite gel material with an interpenetrating network structure was formed using the chemical cross-linking method. The viscosity, yield stress, and thixotropy of a poly(vinyl alcohol)/carboxymethyl cellulose/gelatin (PVA/CMC/Gel) composite gel slurry with different ratios were tested using a viscometer, and the interaction between the surface of the gelling agent and the cross-linking agent was analyzed by calculating the frontline orbital energy of a single polymer material molecule. The seepage diffusion characteristics of the composite gel in a goaf were then studied through a numerical simulation. The results indicate that the PVA/CMC/Gel composite gel exhibits shear thinning behavior following the power law model and behaves as a pseudoplastic fluid. The optimal ratio for the composite gel at 30 °C is determined as follows: 30 wt % for the gelling agent (PVA/(Gel + CMC) = 20:10), 4 wt % for the cross-linking agent, 3.09 wt % for the carbide slag, 7.5 wt % for the alcohol amine solution, and 0.5% sodium dodecyl sulfonate + 0.1% alkyl glycoside for the foaming agent. Gel exhibits the lowest energy band gap (0.096 eV), indicating strong reaction activity and strong reaction with the cross-linking agent (sodium tetraborate). PVA has the largest energy band gap (0.238 eV), strong molecular stability, and weak reaction with the cross-linking agent (sodium tetraborate). When the dip angle of the goaf is 4° and the injection time is 40 min, the composite gel tends to diffuse more easily along the dip. The investigation into the rheological properties of the PVA/CMC/Gel composite gel holds significant importance in the design of coal mine pipeline transportation and understanding diffusion flow in goaf.

Hyaluronic Acid/Chondroitin Sulfate-Based Dynamic Thiol-Aldehyde Addition Hydrogel: An Injectable, Self-Healing, On-Demand Dissolution Wound Dressing.

Frequent removal and reapplication of wound dressings can cause mechanical disruption to the healing process and significant physical discomfort for patients. In response to this challenge, a dynamic covalent hydrogel has been developed to advance wound care strategies. This system comprises aldehyde functionalized chondroitin sulfate (CS-CHO) and thiolated hyaluronic acid (HA-SH), with the distinct ability to form in situ via thiol-aldehyde addition and dissolve on-demand via the thiol-hemithioacetal exchange reaction. Although rarely reported, the dynamic covalent reaction of thiol-aldehyde addition holds great promise for the preparation of dynamic hydrogels due to its rapid reaction kinetics and easy reversible dissociation. The thiol-aldehyde addition chemistry provides the hydrogel system with highly desirable characteristics of rapid gelation (within seconds), self-healing, and on-demand dissolution (within 30 min). The mechanical and dissolution properties of the hydrogel can be easily tuned by utilizing CS-CHO materials of different aldehyde functional group contents. The chemical structure, rheology, self-healing, swelling profile, degradation rate, and cell biocompatibility of the hydrogels are characterized. The hydrogel possesses excellent biocompatibility and proves to be significant in promoting cell proliferation in vitro when compared to a commercial hydrogel (HyStem® Cell Culture Scaffold Kit). This study introduces the simple fabrication of a new dynamic hydrogel system that can serve as an ideal platform for biomedical applications, particularly in wound care treatments as an on-demand dissolvable wound dressing.

Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera

There were few researches to investigate the suitable lactic acid bacteria (LAB) genera for long time fermentation of on egg white (EW). This study aimed to investigate effect of complex LAB fermentation on protein structure and gel properties of EW, and identify LAB genera suitable for EW environment. Therefore, high-throughput sequencing, fluorescence spectroscopy, texture profile analysis, and scanning electron microscopy (SEM) were performed. Sequencing results showed Bifidobacterium and Lactiplantibacillus were the main LAB genera, suggesting their potential to ferment EW for long time. During fermentation, the pH decreased from 9.20 to 8.91 in EW, and from 9.25 to 8.82 in diluted egg white (DEW). Surface hydrophobicity of EW and DEW protein increased from 6.60% to 11.70% and 3.18%–30.98% (p < 0.05), respectively. Gel hardness and springiness of fermented DEW in the presence of glucose increased significantly 16.64% and 2.46% at 12 h, 18.02% and 1.94% at 24 h, respectively. SEM results showed that protein aggregates distributed more evenly in dilution and glucose supplemented EW gel. The lower pH, higher surface hydrophobicity, and better texture characteristics indicated that the supplement of glucose and the dilution of EW were helpful for the progress of fermentation. In conclusion, Bifidobacterium and Lactiplantibacillus genera were seemed to adapt well in EW, and the dilution as well as glucose supplement was verified effectively to promote the LAB fermentation process. These findings can serve as a reference for the development of fermented EW products and provide guidance for further processing of eggs.

Based on proteomics probing into the deterioration mechanism of pork batter gel caused by different cooking temperatures

The purpose of this experiment was to explore the influence of different cooking temperatures on the deterioration characteristics of pork batter gel by using proteomics, gel electrophoresis, size and chemical bond of aggregates. The results showed that the protein molecules of the pork batter gel was degraded during heating cooking and the protein aggregates were composed of many degraded protein fragments; compared with the control group 75 °C (0 min), the significant degradation of cytoskeleton showed at 110 °C (30 min) and 121 °C (30 min) and the significant degradation of myosin complexonly appeared at 121 °C (30 min). As the heating temperature points increased, compared with the control group 75 °C (0 min), the different temperatures could promote the separation of metal ions with proteins especially at 110 °C (30 min) and 121 °C (30 min), which could ultimately influence quality of pork batter gel by the size of particle. As the increase of heating temperature points, the recombination of aggregates composed of different proteins was not conducive to the retention of capillary water, which reduced the texture of pork batter gel. This research provided theoretical support for improving the process property of the meat products.

The Effect of Whey Protein Concentrate Addition on the Gel Properties of Potato Starch and the Quality of Vermicelli

T he quality of vermicelli was deemed dependent on gel characteristics. Alum was traditionally employed to modify gel characteristics for quality enhancement in potato vermicelli products. In this study, whey protein was added to boost the gel characteristics of potato starch, with the goal of improving vermicelli quality. It was observed that the peak viscosity, G', G", swelling characteristics, and dehydration of the potato starch gel were significantly reduced with the addition of whey protein. At the same time, a more continuous and dense honeycomb porous structure was gradually formed in the gel network with whey protein, facilitating a more compact potato starch gel network. The tight accumulation of the potato starch gel network was facilitated by this change. Significant increases were observed in the hardness, cooking loss, and water holding capacity of the vermicelli with the addition of whey protein. The swelling characteristics of the vermicelli gradually decreased, leading to a milky yellow color. When the whey protein addition was 4%, the textural and sensory characteristics of the vermicelli were found to be comparable to those of alum-treated vermicelli in overall sensory scores. It was demonstrated in this study that the gel characteristics of potato starch could be enhanced by whey protein, thereby improving the quality of vermicelli.

Development of Pomegranate Aloe Vera Juice: Pomalo

Abstract: Pomegranate juice is a good source of polyphenols and has good antioxidant potential, whereas, the studies on pomegranate juice have shown that it possesses antiatherogenic, antioxidant, antihypertensive, and anti-inflammatory properties. The literature also reported the major decrease in atherosclerotic lesion region in immune-deficient mice and intima media thickness in cardiac patients on medications, due to consumption of pomegranate juice. Whereas, in patients with type 2 diabetes, a reduction in lipid peroxidation was observed and in hypertensive patients, a systolic blood pressure and serum angiotensin converting enzyme activity was determined. Therefore, the study showed the potential cardioprotective advantages of pomegranate juice and suggests the inclusion of this juice in a diet for a healthy living. the composition of aloe vera and its role in development of functional foods. The colorless and watery gel-like consistency are the characteristics of aloe vera gel that makes it better option for blend beverages. The functional characteristics render aloe vera with broad range of application in the pharmaceutical, cosmetics and food sectors. The presence of antioxidants and hormones (auxins and gibberellins) in aloe vera, are responsible for preventing chronic diseases and wound healing properties by inducing the cell propagation, thus providing anti-inflammatory action, respectively. Saponins and salicylic acid present in it, provides antibacterial and antiseptic activity. The literature also reveals that emidine and aloin are the compounds present in aloe that act as antiviral, antibacterial and analgesic agent. Whereas, it also contains vitamins E, C and minerals such as, copper, selenium and zinc, along with enzyme brady kinase, fatty acids and sugar, essential and non-essential amino acids, 12 anthraquinones phenolic compounds. The most abundant monosaccharide and polysaccharides found in aloe vera are Mannose-6-phosphate, and glucomannans, respectively.

The gelation characteristics of Torreya grandis wax in diacylglycerol and its preparation of oleogel substitution for shortening

Torreya grandis wax (TGW), a new nut wax and by-product of refined Torreya grandis oil, lacks sufficient research and application. In this study, the gelling behavior in diacylglycerol (DAG) and chemical compositions of TGW were investigated. Compared with four typical natural waxes, TGW exhibited the lowest critical gelling concentration (Cg, 1 %wt) in DAG. The results performed that TGW-DAG oleogels at Cg possessed the highest G′LVR and G″, highest critical stress, good thermal stability, moderate viscosity recovery, and osc. yields stress, indicating strong gel. The microstructure and correlation analysis revealed that excellent gelling behaviors of TGW-DAG oleogels were due to the solid three-dimensional network formed by rod-like TGW crystal, and the higher hydrocarbon compound (HC) content and HC/wax ester in TGW. Formulation optimization suggested that oleogel containing 3.2 % TGW and 1.0 % diosgenin (DSG) better mimicked the characteristics of shortening in terms of hardness, adhesiveness, spreadability. The bread prepared with TGW/DSG-DAG oleogel owned uniform and dense pores, the best moisture retention capability, and soft and firm taste, demonstrating that TGW/DSG-DAG oleogel was a good shortening substitute. Therefore, this study provides the systematically fundamental knowledge of TGW and develops DSG-TGW-DAG oleogels as promising shortening substitutions.

Cryoprotective Agents to Improve the Quality of Tambaqui Surimi (Colossoma macropomum)

One major method in fish processing to maximize utilization is through surimi preparation, extensively used in various products. To ensure desired organoleptic qualities, cryoprotective agents are crucial. This study aimed to evaluate the production potential of Amazon fish surimi prepared with different blends of cryoprotectants: CF (no cryoprotectant), S1 (2% sodium chloride, 1% sucrose), S2 (8% sorbitol, 0.5% sodium tripolyphosphate), and S3 (8% sucrose, 8% sorbitol, 0.5% sodium tripolyphosphate). Proximal composition and techno-functional properties were assessed. Moisture content (&lt;79%) indicated excellent quality across all treatments. S2 had high protein (17.91%) and low lipid content, second only to S3. Increasing cryoprotectant concentration led to higher carbohydrate content and energy value. Color differences were insignificant except for luminosity (L*) influenced by sucrose in S1. Cryoprotectant treatments showed no significant texture or water retention differences, displaying a bending profile well-suited for the product. Univariate statistics and Principal Component Analysis concluded S2 blend as most suitable for tambaqui surimi (Colossoma macropomum) production regarding final nutritional and techno-functional gel characteristics.